The other weekend, we were lucky enough to go to P’s place in Taggerty.
As I previously mentioned, I was in absolute awe of the beauty of the environment. We had great weather, cool and crisp with sunshine and clear blue skies. The different colours of the autumn leaves were spectacular.
So it was a food festivus and after our lovely Saturday night meal (which was capped off with the delicious chestnut torte), we decided to continue the theme and make something a little special for breakfast – corn fritters.
Our friend S recently made these when I went to her place for breakfast, they were so good and I was very keen to make them for myself. The fritters are very simple to make, the biggest complication we had was not having a food processor on hand. We used a potato masher to combine the mixture and it still worked well, albeit it was a little chunkier than normal. Also note that the mixture is quite liquid, but no extra flour is needed and they will hold together when you fry them.
The fritters were great, crispy gems of corn with freshness from the coriander and parsley. They are perfectly matched with the zingy avocado salsa. The only thing that can improve them is maybe some bacon on the side, and of course, a view like this in which to enjoy them!
Corn fritters with avocado salsa
Adapted from Bill Granger
Makes about 15 fritters
For the salsa:
2 ripe avocados, diced
15 g coriander leaves
2 tbs lemon juice
2 tbs spring onions – finely chopped
1 tomato, diced
2 handfuls of roquette
1/2 birdseye chill, seeds removed, finely chopped
salt and pepper
For the fritters:
fresh corn kernels cut from 3 large corn cob
1 small red onion chopped
15 g chopped coriander leaves
15g chopped parsley leaves
125 g plain flour (or 150g spelt flour)
1 teaspoon baking powder (or 1/2 tsp if using spelt flour)
salt and pepper
oil for frying
- Preheat the oven to 120°C.
- First make the salsa. Combine all the ingredients in a bowl. Check for seasoning and set aside.
- Next make the fritters. Combine 2 cups of the corn kernels, the onion, eggs, coriander, parsley, flour, baking powder, salt and pepper in a food processor and process.
- Place the corn mixture in a large bowl and stir in the remaining corn kernels.
- Coat the bottom of a non-stick frying pan with oil and place over a medium to high heat. Test that the oil is ready by dropping in a kernel or two of the mixture, it is hot enough when it sizzles immediately as the kernel is dropped in.
- Drop 2 heaped tablespoons of mixture and smooth down to make a patty. Cook for a minute or two each side.
- Drain on paper towels and keep warm in the oven until ready to serve.
- Top with avocado salsa and maybe some crispy bacon on the side – enjoy!